Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Measuring cup
Mixer
Paring knife
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Mix the flour, yeast and salt in a bowl.
Pour in the water. Using the dough hook on the food processor, knead for approx. 5 mins. to form a smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs.
To shape
On a lightly floured surface, divide the dough into 12 portions. Shape the dough into ovals approx. 13 cm long, flatten a little, transfer to two baking trays lined with baking paper, brush with oil.
To garnish
Drain the peppers, cut into thin strips, cut the olives in half. Halve the chives if necessary, arrange with the peppers and olives to create a floral pattern on top of the dough.
To bake
Approx. 20 mins. per tray in the lower half of an oven preheated to 220 °C.
| That fits: | Salad |
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